• Pre-heat the water bath to your preferred doneness (*Note 1) using a sous vide immersion circulator.
• Sprinkle the ribeye with salt and pepper, or your selected steak seasoning. Place the ribeye in a vacuum-seal bag (in a single layer if making more than 1) and close using a vacuum sealer or water displacement method.
• Transfer the vacuum bag to the water bath and cook for 40 minutes minimum (if your steak is less than 1.5" thick) or 60 minutes minimum (if your steak is over 1.5" thick). Reference the time chart in the post or notes to see what the max. time is. (*Note 2)
• OPTIONAL: While the steak is cooking, make the garlic butter compound. Mix the softened butter with the minced garlic and salt and whip to combine. Set aside until ready to sear.
• After the steak is finished cooking, remove the bag from the water bath. Carefully remove the steak from the bag and pat dry. Discard any juice that accumulated.

Reverse Sear

• Add enough oil (approx. 1-2 tbsp) to cover the bottom of a cast iron skillet and pre-heat over medium-high heat until it's scorching hot (it will start to smoke a little). This will take approx. 3-5 minutes. (*Note 3)
• OPTIONAL: Add 2 tablespoons of garlic compound butter (or regular butter) to the skillet, quickly followed by the ribeye.
• Sear each side of the ribeye for 45 seconds. While searing, tip the pan a little so the butter collects on one side of the pan. Use a spoon to baste the steak with the melted butter. Continue to scoop and pour the butter over the steak until it's ready to flip. After the top and bottom have been seared, grab your tongs to brown the small edges of the steak, about 45 seconds total.
• Turn off the stove and transfer the steak to your plate, season as desired. Enjoy immediately as there is no need to rest the steak.